Milk Fatty Acids Profile and the Impact on Human Health

Milk fat is the component that shows major sensitivity to modification through animal feed, which allows to manipulate the fatty acids profile. This review approached the milk fatty acids composition, physiological mechanisms and dietary modifications that may lead to changes in the fatty acids profile and their influence on human health. The proportions of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) on milk have variations that are associated with many factors and their interactions. In the rumen, the microorganisms promote changes in the diet fatty acid profile through biohydrogenation, factor that may difficult the study of different nutritional management in the final product composition, and because that, studies should match the lipid profile with the ruminal microbiota arrangement. In the mammary gland, fat formation is a complex process which milk fatty acids are derived from “de novo” synthesis in epithelial cells and from long chain fatty acids arising from diet and adipose tissue mobilization, the last one in negative energy balance. For beneficial effects on human health, a lower n-6: n-3 ratio may reduce the risk of coronary artery disease. Future studies may continue including modifications in the fatty acid profile using different diets, but at a molecular level and with effects on gene expression of enzymes involved in the milk fat formation process. In addition, animals’ genetic manipulation and selection to obtain products with desired specific composition may be more deepen in the next studies.